INGREDIENTS:
Eggplant 250 grams, washed & cut 1" lenght wise
Urad dhall 1 t.spoon
Channa dhall 1 t.spoon
Corriander seeds 1.5 t.spoon
Red chilli 4-5
Mustard 1/4 t.spoon
Cooking oil 4 t.spoons
Hing a small pinch
urmeric 1/4 t.spoon
Tamarind paste 1/4 t.spoon
Salt 3/4 t.spoon
METHOD:
- Dry roast urad dhall, channa dhall, corriander seeds, red chillies and hing.
- Dry grind the above with 1/4 t.spoon salt.
- Fry mustard, turmeric, and hing in oil, and add the choppedeggplant to this.
- Sprinkle little water, and cover it slightlyuntil the eggplant gets cooked.
- Now add the remaining salt, tamamrind paste, and the ground masala powder. - Mix it well andadd a few t.spoons of cooking oil.
Eggplant 250 grams, washed & cut 1" lenght wise
Urad dhall 1 t.spoon
Channa dhall 1 t.spoon
Corriander seeds 1.5 t.spoon
Red chilli 4-5
Mustard 1/4 t.spoon
Cooking oil 4 t.spoons
Hing a small pinch
urmeric 1/4 t.spoon
Tamarind paste 1/4 t.spoon
Salt 3/4 t.spoon
METHOD:
- Dry roast urad dhall, channa dhall, corriander seeds, red chillies and hing.
- Dry grind the above with 1/4 t.spoon salt.
- Fry mustard, turmeric, and hing in oil, and add the choppedeggplant to this.
- Sprinkle little water, and cover it slightlyuntil the eggplant gets cooked.
- Now add the remaining salt, tamamrind paste, and the ground masala powder. - Mix it well andadd a few t.spoons of cooking oil.
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